Butter a small cookie sheet with sides. Press the crust mixture in a thin layer on the sheet.

Bake at 350F for 13-15 minutes until the edges are browning and crispy.

Allow to cool before frosting.

To make the frosting:

Whip the yogurt cheese, syrup and extract with a fork or whisk until combined and creamy.

Taste and add more sweetener or extract as you wish.

To make the fruit topping:

In the same pot as you melted the butter, cook fruit, honey and starch over medium-low heat until bubbly. Stir often! Give it a little time to cool, and it will thicken quite a bit as it does. Give it some time before adding more starch if you initially think that might be necessary.

Build the dessert:

Spread the frosting over the cooled crust.

Spread the fruit topping over everything.

Garnish with optional coconut shreds or slivered almonds just for looks.

Slice into small bars to serve. They are strong enough to pick up (although being gluten-free, they’re a bit crumbly) and also can be eaten with a fork.

Store in the refrigerator (or on the counter if serving the same day). Best if eaten within about 2 days, although the ingredients last much longer than that.